Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides
The subject of the study was emulsions based on enzymatically modified fats and stabilized with polysaccharides (xanthan gum and scleroglucan). Emulsion oil phases (blends of mutton tallow and hemp seed oil in a ratio of 3:1, 3:2, 3:3, 2:3 and 1:3) were characterized in the terms of acid value, melt...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI AG
2020-12-01
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| Saila: | Biomolecules |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2218-273X/11/1/49 |
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